Add salt to taste, pepper powder, saunf powder, cinnamon powder, clove powder, nut meg powder and 1 cup
water (up to the level of chicken pieces). Mix all the ingredients well. Cover
with a lid and cook on a medium heat for 30 – 35 minutes until almost done.

Wash and clean cabbage and methi leaves. Drain out water thoroughly and chop finely.

In a bowl, mix all the ingredients together and keep aside
for 15 minutes. Batter should be thick in consistency ( do not add more water).

Heat oil in a kadai. Drop teaspoons of the pakoda batter and
reduce heat to medium ( 6 - 7 pakodas at a time ). Fry till golden color on
both the sides. Drain out from oil and place on paper towels to absorb extra
oil.

Make a thick paste of above ingredients in a mixer with very
little water. If you need thick chutney, do not add more water during grinding
( or you can adjust the consistency with 2 - 3 tablespoon water ). Serve with pakodas.

In a pan / karahi, heat 2 tablespoon butter. Boil milkmaid, milk and sugar on a medium heat for 20 minutes. Adjust heat from medium to low. Stir
continuously. Color will change from cream to light brown to
glucose biscuit color (Goodday / Tiger biscuit). Switch off the heat and
sprinkle cardamom powder. Mix well. Keep aside to cool for half an hour. Apply little ghee on palm evenly. Make
small pedas and place it on cup cake cases. Then it won’t stick each other. It’s
a tasty homemade sweet for kids. No
added all purpose flour, milk powder food color and made with less butter.

Wash and soak urad dal and fenugreek seeds together for 6
hours or overnight.

Soak poha along with urad dal half an hour before grinding.

Grind the soaked dal - poha with cooked rice until it is smooth and
frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should
not be too thick or too watery ). If using grinder, approximate time for
grinding is 30 – 35 minutes for urad dal. If using mixer, add water just to
cover the soaked urad dal and not 1 - inch above. Sprinkle extra water in
between when grinding (grind in 2 batches). Transfer urad dal paste into a big bowl.

Grindthe soaked rice
coarsely (like sooji / rawa). Add water while grinding (just to cover the rice.
It should not be above 1 - inch from the soaked rice if using mixer). If using
grinder, approximate time for grinding is 2530 minutes. It won’t take much time in mixer.

Now mix the ground rice and dal into a batter. Idli batter
is thicker than normal dosa batter.

Add salt, mix well and set aside in a warm place for 7 - 8
hours ( or overnight ) for fermenting ( batter will be doubled in volume).

When the Idli batter is well fermented, the idlis are ready
to be cooked. Finally add 1 tablespoon curd and mix well.

Grease the idli holder / idli thattu or pan well with little
oil and fill each slot with batter to
the 3/4 mark.

Steam cookthe idlis
in a steamer or National rice cooker / pedavan /pressure cooker (without
weight) on a medium heat for about 10 - 15 minutes or until done. Keep aside to cool for 15 minutes.

Use a greased spoon to remove the idlis from the container
as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney/ Idli
milakay podi (chutney powder for idli).

Preheat oven to 425°F or 220 * C. Spoon out small balls (about a heaping
tablespoon) of the dough onto a greased baking sheet / pan. Leave 1 inch gap between each
puffs. Place in oven and cook for 20 – 25 minutes until puffed up and lightly
golden. Serve hot.

Add diluted spice mix and stir well on a low heat until
water dries up and well combined with all the ingredients.

Now add omelette pieces, salt and pepper to taste. Stir well
on a low heat for 5 – 8 minutes until all the ingredients well combined with
omelette pieces. Serve hot as a side with rotis / rice / pulao / bread ..

Knead the batura dough again and divide into 16 -18 portions. Flatten them to make rounds ( just like puri) with the help of little
dry flour.

In a kadai / frying pan,heat oil. Reduce heat to medium and fry batura one at a time till it
puffs up. Turn over till both sides are golden brown. Drain on paper towels and
serve with aloo kibhaji / chole or any gravy dishes of your choice.

Wash and clean rice. Soak in water for 5 hours. Drain out
water completely.

Chop jackfruit and keep aside.

Mix rice, grated coconut, chopped jackfruit and melted
jaggery together and grind to a thick and coarse paste (like sooji texture /
rawa texture) inmixer in 2 batches).
Sprinkle very little water while
grinding. Final color of the batter should be light brown. Add cardamon powder and mix well.